Description
A delicious and hearty breakfast dish featuring cheesy hashbrowns and eggs.
Ingredients
Scale
- 1 package frozen hashbrowns (30 oz)
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onion
- 1/2 cup cooked and crumbled bacon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine hashbrowns, onion, and half of the cheese.
- Spread the hashbrown mixture in a greased 9×13 inch baking dish.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Top with remaining cheese and bacon if using.
- Bake for 45-50 minutes or until the eggs are set and the top is golden.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, add spices like paprika or garlic powder.
- You can substitute the cheese with your favorite type.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Cheesy Hashbrown Egg Bake, breakfast casserole, egg bake, hashbrown casserole